• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.109.1-109
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• 2003

중국, 유럽, 한국산 순무를 국내에서 파종.수확한 후 동치미를 담그어 발효 특성을 비교해 보고 김치 제조에 알맞은 품종을 알아보고자 하였다. 신선한 순무의 특성으로 중국산 순무는 가용성 고형물 함량, 경도 및 파쇄성이 가장 높았다. 한국산 순무는 안토시아닌 함량이가장 많았다. 원산지별 순무로 담근 동치미를 $0^{\circ}C$에서 70일까지 경시적으로 이화학적, 관능적 특성을 분석한 결과는 다음과 같다. 중국산 순무 동치미는 숙성 전 기간동안 산도, 가용성 고형물 함량, 탁도, 유산균수가 유럽산에 비하여 높아 발효속도가 가장 컸으며, 한국산 순무 동치미는 중간의 발효 속도를 나타내었다. 이같은 특성은 관능 검사 결과에서도 유사한 경향을 보여주었다. 안토시아닌 함량 및 적색도 a값은 한국산 순무 동치미가 가장 높았고 중국산 순무 동치미가 가장 낮았다. 조직감중 경도는 기계적 분석 결과와 관능 검사 결과 모두에서 한국산 순무 동치미와 중국산 순무 동치미가 숙성전 기간동안 높게 유지되었고 유럽산 순무 동치미는 낮았다. 그러나 전반적인 기호도는 숙성적기인 숙성 40 일에 한국산 순무 동치미가 6.7 점으로 가장 높았고, 그 다음이 중국산 동치미로 5.9 점이었고, 유럽산 동치미는 3.5 점으로 가장 낮았는데, 이 같은 경향은 숙성 전 기간 동안 유사한 경향을 나타내었다(p<0.05). 이상의 결과로부터 맛있는 동치미 제조를 위한 순무는 강화도 고유의 자색순무에 중국산 청색 순무가 지닌 높은 당도와 단단한 조직감을 나타내는 특성을 지닌 품종이 적합하다고 생각된다.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.11-18
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• 1995

소금농도가 동치미의 발효숙성중에 미치는 영향을 조사하기 위하여, 동치미 담금액의 소금농도를 달리하여 제조한 동치미를 $4^{\circ}C$에서 85일 까지 저장하면서 pH, 총산함량, 환원당, 소금농도, 비타민 C 및 동치미 국물의 탁도 등의 이화학적 특성과 미생물학적 및 관능적 특성을 조사하였다. 전체적으로 발효가 진행됨에 따라 pH는 점차로 $pH3.93{\sim}pH3.72$까지 낮아지고, 총산함량은 0.18"$0.22%$ 까지 증가함을 보였다. 동치미 국물에서 소금농도는 감소하였지만, 동치미 무에서는 증가되어 발효$15{\sim}22$일에 동치미 무와 액사이의 소금농도가 평형상태에 도달했음을 볼 수 있었고, 이때 동치미 담금액의 초기 소금농도 1.5%, 3.0%, 4.5%, 6.3%는 각각 평형 소금농도 $1.2%{\pm}0.04%$, $2.0%{\pm}0.07%$, $2.8%{\pm}0.05%$, $4.0%{\pm}0.06%$에 도달하였다. 비타민 C와 환원당 함량은 동치미 국물에서 발효 $15{\sim}22$일 까지 점차 증가하다가 그이후로는 서서히 감소되었다. 그러나, 동치미 무에서는 같은 기간 동안에 계속적인 감소를 보였다. 동치미 국물의 탁도는 발효가 시작되면서 증가하여 발효 22일에 모든 시료에서 최대의 탁도를 보이고 그 이후로는 점차로 감소하였다. 총세균수와 젖산균수의 변화는 초기에 총세균수가 조금 많은 것을 제외하고는 발효가 진행됨에 따라 거의 비슷한 변화 양상을 보였는데 발효 $15{\sim}22$일에 젖산균수나 총세균수 모두 최대 균수를 보이고 그 이후로는 모든 시료에서 감소하였다. 관능적 평가에서는 짠맛의 정도와 전반적인 기호도에서 모두 큰 유의차를 보였으며, 특히 소금농도 3.0%의 동치미가 높은 점수를 얻어서 관능적으로 우수한 평가를 받았다.

• Bulletin of Food Technology
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• v.25 no.2
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• pp.164-169
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• 2012

최근 식생활 문화의 서구화와 여성들의 사회생활 참여의 증가, 외식산업의 성장 등으로 동치미와 같은 김치류의 담금이 대량생산을 통해 이루어지고 있으며, 동치미를 현대인의 기호에 맞추어 산업화 하고자 다양한 연구가 진행되어 왔다. 동치미와 같은 전통식품을 현대인의 기호에 맞추어 상품화하기 위한 기능성 음료의 개발이 그 한 예로, 동치미 가공시 문제가 되는 담금조건과 보존성을 증대시키기 위한 방안을 수립하여 대량생산이 가능케 한다면, 건강지향적 의미가 제품에 포함되어 동치미의 음료화를 통한 산업화에 기여할 수 있을 것으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.573-578
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• 1994

Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as $K^{+},\;Mg^{2+}\;and\;Ca^{2+}$ were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.111-121
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• 2003

Physicochemical and sensory characteristics of turnip Donchimi prepared with Chinese(DC), Korean(DK) and European origin(DE) were analyzed during fermentation at $0^{\circ}C$. Salt concentrations of Dongchimi liquid were around 1.3% during fermentation. The pH, the total acidity, Lactobacilli number and turbidity were observed during fermentation of Dongchmi. DC was fermented the most rapidly among three based on the acidity, turbidity and lactic acid bacteria number. DC maintained higher hardness in textural properties during fermentation compared to DE, although it was evaluated lower scores of appearance in sensory test, and less Hunter color a value and anthocyanin content, compared to DK or DE. DK showed the highest in anthocyanin content, Hunter color a value, and hardness. Sensory evaluation showed that the scores of color, hardness, and overall preference of Donchimi were high in the order of DK>DC>DE. Score of overall preference of turnip Dongchimi was the highest with 6.7(10 cm line scale) in DK at the 40th day of fermentation, the optimum ripening time, but the lowest with 3.5 in DE.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.46-51
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• 2001

No glucide-added Dongchimi, and 1% starch-added Dongchimi, and 1% sucrose-added one, each using 30% mashed radish as ingredients, were fermented at 4$^{\circ}C$ for 30 days. HPLC and TLC analyses showed that the no starch-added Dongchimi had glucose. fructose and sucrose. The starch-added Dongchimi produced maltose, maltotriose and maltotetraose by the hydrolysis reaction of amalyse. The sucrose added Dongchimi showed glucose. fructose and sucrose. And the sugar contents were reduced in the process of fermentation. The sugar-added Dongchimi showed 53 ${\mu}$g/ml of reducing sugar, 0.012 unit/ml of amylase activity, 3.84 of pH. 1.8 of acidity, after 30 days\` fermentation. One percent starch-added Dongchimi showed 173 ${\mu}$g/ml of reducing sugar, 0.019unit/m1 of amylase activity, 3.87 of pH, 2.1 of acidity, One percent sucrose-added Dongchimi showed 211 ${\mu}$g/ml of reducing sugar, 0.015 unit/ml of amylase activity, 3.36 of pH, 2.4 of acidity.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1596-1603
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• 1999

Dongchimi (Korean-style fermented radish with juice) products were frozen to prevent further acidification and softening of texture by restraining microbial growth and enzyme activity during storage. Dongchimi juice and radish were separated prior to freezing process. Dongchimi radish was frozen at $-20^{\circ}C,\;-70^{\circ}C$ and immersed in liquid nitrogen and dongchimi juice was frozen at $-20^{\circ}C\;and\;-70^{\circ}C$. Frozen dongchimi samples were thawed with ambient temperatures of $4^{\circ}C\;and\;27^{\circ}C$ and with 915 MHz-microwave, respectively. Dongchimi radish immersed in liquid nitrogen and thawed with 915 MHz-microwave showed the highest pectinesterase activity and hardness, and the lowest polygalacturonase activity and color change, indicating that this quick freezing-quick thawing method can be used for the long-term storage of dongchimi products. Dongchimi juice frozen at $-70^{\circ}C$ and thawed with 915 MHz-microwave retained its pH and titrable acidity, and showed a largest reduction in total aerobic count and lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1330-1336
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• 2008

Here we studied the changes on quality characteristics of Dongchimi by supercritical carbon dioxide to manufacture Dongchimi of high quality. There were no distinctive changes of acidity, pH, color difference, free sugar and organic acid of the Dongchimi treated with supercritical $CO_2$, compared to the control. The content of vitamin C in Dongchimi, which was treated with supercritical $CO_2$ (at 25 MPa, $35^{\circ}C$) was 0.826 mg/mL, and was similar to that of 0.1 MPa. Unpleasant volatile compounds such as dimethyl disulfide, metyl trisulfide and methyl propyl disulfide in Dongchimi were decreased by supercritical $CO_2$; also, treatment of supercritical $CO_2$ was useful to improve flavor of Dongchimi. Polygalacturonase activity was decreased 40.3% after supercritical carbon dioxide treatment at 25 MPa and $55^{\circ}C$.